The use of near infrared spectroscopy for quality evaluation of whole açaizeiro and palmiteiro-juçara fruits: modeling and chemometrics

Abstract

The near infrared spectroscopy (NIR) jointly with chemometrics can be employed among other techniques to improve the processes of sorting and classification of açaí and juçara fruits, consequently the quality of the end produce (pulp and/or beverage) of the industries which exploit these fruits. Among the various advantages of the spectroscopy NIR technique stands out its rapidity, the non-destructive nature of analysis, low cost, absence of sample preparation and automation possibility of quality control processes in packing houses and food plants. However, in Brazil this technique has not being used to determine quality attributes in fresh produces. Despite the apparent simplicity of spectroscopy NIR utilization and possible application as a non-destructive technique for sorting and classification of intact fruit, this technique can just be adequately implemented using methods chemometric the modeling appropriate with association in the broad databases coming from industries and/or experimentation. In this way, chemometric analytical tools, both qualitative as quantitative, are necessary for the success of spectroscopy NIR technique mainly due to the broad quantity of physical and/or chemical information contained in spectra NIR. In this regard, this project aims to complement the Postdoctoral Project (FAPESP proc. 2011/19669-2) by improving the development of prediction models for total anthocyanin and soluble solid content obtainded using NIR spectra of intact açai (Euterpe oleracea Mart.) and juçara (Euterpe edulis Mart.) fruits collected in 2012 and 2013 harvest seasons. (AU)